Pumpkin Pie With Gingersnap Crust | TASTE

Ingredients

• 6 oz gingersnaps, finely ground
• 0.5 c pecans, finely ground
• 3 tbsp light brown sugar, packed
• 3 tbsp unsalted butter, melted
• 15 oz canned pumpkin
• 0.75 c brown sugar, packed
• 1 c heavy cream
• 2 lg eggs
• 1 tsp vanilla
• 1.25 tsp cinnamon
• 0.75 tsp ground ginger
• 0.25 tsp nutmeg
• 0.25 tsp allspice
• 0.25 tsp salt
• 0.33 c toasted pecans, chopped
• 0.33 c toffee bits (such as Skor)
• 0 whipped cream, to serve